Ingredients
Oysters
- 3 kgmangrove oysters in the shell, live
To serve
- limes, cut in wedges
- hot chilli, chopped, or a chilli sauce
- salt
- palm oil, for drizzling, if wanted
Equipment
- thick gloves
- a stiff brush
- a large pot with a lid, or a charcoal grill
To eat alongside
- bread
- boiled cassava
Directions
- Warm tidal waters near settlements carry a real risk of vibrio and other pathogens. Cooking them thoroughly is the protection, and it should not be skipped.
- Discard any with cracked or broken shells. One that stays open is dead and must be thrown away. Work into the ridges where mud collects. Rinse them repeatedly until the water runs clear.
- Put about two centimetres of water in a large pot. Bring the water to a rolling boil. Tip the cleaned oysters in and put the lid on.
- Steam them over a high heat for five to eight minutes. Shake the pot once halfway through. They are done when the shells have opened wide. Discard any that remain firmly shut after cooking. Grilling them gives a better flavour if you have a fire.
- Lay the cleaned oysters flat side up directly on the grill. Grill them for six to eight minutes. Take them off as soon as they have opened wide.
- Check for shell fragments and pick them out. Serving them is done simply and immediately. Lay them out on a plate or a tray in their bottom shells. Squeeze lime juice generously over each one.
- Scatter chopped chilli or spoon chilli sauce over them. Serve bread or boiled cassava alongside.
Technique
- These are cooked rather than eaten raw, since warm tidal waters carry a real vibrio risk.
- Discard any oyster that was open and did not close when tapped, and any that stays shut after cooking.
- Cutting the oyster free rather than hacking at the root is what protects the mangrove.
Substitutions
- Any cultivated oyster, cooked the same way.
- A charcoal grill in place of steaming, which tastes better.
Variations
- Grilled over charcoal rather than steamed.
- Stewed with tomato and onion into a sauce.
- Dried and salted, which is done with a glut.
History
Women cut oysters from mangrove roots at low tide in the Bijagos archipelago and along the tidal rivers; the harvest is a major coastal income.
Frequently asked questions
What is Mangrove oysters?
Mangrove oysters is a street food from Guinea-Bissau: tidal oysters boiled or grilled, dipped in lime and chili. Women cut oysters from mangrove roots at low tide in the Bijagos archipelago and along the tidal rivers; the harvest is a major coastal income.
How long does Mangrove oysters take to make?
Mangrove oysters takes 30 min of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated medium to make.
What can I substitute in Mangrove oysters?
Yes, within limits. Any cultivated oyster, cooked the same way. A charcoal grill in place of steaming, which tastes better.
What is the most important thing to get right in Mangrove oysters?
Discard any with cracked or broken shells. One that stays open is dead and must be thrown away. Work into the ridges where mud collects. Rinse them repeatedly until the water runs clear.
